Marmelade

I have discovered the most heavenly preserves. I don't know the difference, to be sure, between preserves, jam and marmelade, but the label reads 'Bonne Maman / Wild Blueberry Preserves".
Target carries the brand, which looks like the jar to the right (only with purple content) and I have never liked to spend the money on it. I didn't like the lid, either. Himself will laugh when he reads that last statement.
However, since we are expected for tea and dinner tomorrow at my mother's, I offered to bake. I have made Clotilde Dousolier's Tarte aux Myrtilles and Le Fondant au Chocolat de Tante Amelie. I had only half-sugar (where is the pleasure in this? What was I thinking?) orange marmalade, which, due to its having more specks of peel in it that I liked, was unsuitable. Her recipe calls for apricot, to make abricotage, although she herself substituted strawberry-mango jam and called it mangofraisage. I chose to use blueberry, and the preserves plain are absolutely divine, reminding me of my Oma's homemade preserves. She likes to use cherries and currants, but it's the same flavour, and it's wonderful. I am always pleased to find things that were once familiar and then lost in the hurried world of American food. Bonne Maman is expensive, but worth it, to be sure.